Diet

Yield: 8 servings
Servings: 8
Active Time: 45 minutes
Total Time: 1 1/2 hours
Recipe Description:
This healthy quinoa lasagna recipe has a layer of quinoa (rather than noodles) along with vegetables, cheese and herbs. Though it tastes like comfort food, don’t worry, this quinoa lasagna recipe is not too heavy—you’ll still have room for dessert. To save time, use your favorite jarred tomato sauce in this vegetarian lasagna. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail ...

Yield: 12 servings
Servings: 12
Active Time: 40 minutes
Total Time: 1 3/4 hours
To Make Ahead:
Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days or freeze for up to 6 months. Cool, cover and refrigerate the baked tart for up to 1 day. Reheat at 350°F for about 20 minutes.
Recipe Description:
Try this roasted-vegetable free-form tart as an appetizer or side dish for a special dinner or as a vegetarian main dish. The pastry ...

Yield: 12 servings, 1/2 cup each
Servings: 12
Active Time: 20 minutes
Total Time: 35 minutes
To Make Ahead: Prepare sauce (Step 2) and vegetables (Steps 1 & 3), cover and refrigerate separately for up to one day. Reheat vegetables, covered, in the microwave or a double boiler before continuing with Step 4.
Recipe Description:
In this recipe, Yukon Gold potatoes and sweet potatoes are roughly mashed together with leeks for a beautiful mottled white-and-orange take on mashed potatoes. The creme ...

Yield: 4 servings
Servings: 4
Active Time: 45 minutes
Total Time: 45 minutes
Recipe Description:
This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top ...